I've had Edamame before. I like Edamame. I always have. I've just never had an Edamame mash before.
I've seen recipes for it. Been curious. Seen many different versions of it. So I figured since I made Goose.
I'd make use of the flavor laced fat I had received from baking the shred goose the second time around.
The containers say "Goose Fat + 5 Spice + Sage" and the second says "Goose Stock"....Yes, I'm aware my handwriting is like chicken scratch.....
I boiled the Edamame for approx 10 minutes while skinning 3 red potatoes. Once the Edamame was boiled, I put them in the food processor....While adding a some goose fat and stock to the mix.....Once that was mixed to desired consistency...Oh and I had the potatoes cut and boiling at this time as well...
I put the Edamame mash (part 1) into another bowl and put the red potatoes into the food processor as I slowly drizzled heavy whipping cream into the mix....
After awhile I reverted back to my still warm stock pot and used an old fashioned potato masher
I mashed and mixed away.
And this was the result.
I think it could use more Edamame.... But I also think the flavor laced goose fat and stock slightly over powered the Edamame mash.
However. The following day I had the goose and the Edamame mash together.